Improved structure‐stability and packaging characters of crosslinked collagen fiber‐based film with casein, keratin and SPI

Abstract

Background To improve the structure‐stability and packing characters of collagen fiber, we manufactured crosslinked collagen fiber (CColF)‐based edible films using transglutaminase (TGase). Then we made a comparison on structure‐stability and packing characteristics among the CColF‐based films loaded with casein (CN), keratin (KRT) and soy protein isolate (SPI), respectively. Results Observed from scanning electron microscopy (SEM), the CColF loaded with CN, KRT and SPI showed some unique morphology of the additional proteins. The CColF–protein films performed better packing characteristics including barrier properties, mechanical properties and thermal‐stability properties, compared with CColF films. Importantly, with 500 g kg−1 CN (of CColF) addition, CColF‐based films possessed a greater thermal stability than the other films judged from differential scanning calorimetry (DSC). Meanwhile, the CColF loaded with 100 g kg−1 CN provided a higher value of tensile strength (TS) and the CColF loaded with 100 g kg−1 KRT showed a higher value in elongation‐at‐break (EAB) than the other films. Conclusion In conclusion, the collagen fiber‐based edible films with better structure‐stability and packing characteristics for food packaging was obtained which could be an advantage to promote the development of the application of collagen in packing products. © 2019 Society of Chemical Industry

Influence of forming method of blending versus casting layer‐by‐layer on structural properties and packing performances of casein‐gelatin composite edible film under different appending proportion

“…The pure films both showed a larger percentage of α‐ helices, but most of the films made from the mixture proteins showed a slight decrease whether in the group of double layers films or blending film. The more numbers of α‐ helices were in the based materials, the more stable structure was being existed in the protein films, and this was according to the paper suggesting that the increase of α‐ helices would introduce the disulfide bonds among the protein 25 . In addition, the β‐sheets of the films made from pure casein and gelatin with the percentage of 44.82% and 39.12% were obtained, severally.…”

“…The threadiness construction would bring in a partial filling and twined forming tight structures. Therefore, the barrier property of films would increase as the proportion of gelatin increasing via the network structure tightened then restricting the water vapor going through 32,33,34 . However, gelatin contains a large number of hydroxyl groups leading to hydrophilicity could be enhanced in the films, which would increase the transport of water vapor showing with an increase WVP value 35 in Figure 4.…”

“…Furthermore, the highest TS value was obtained in the blending films made from gelatin instead of casein with 90%, which is much higher than the two pure casein films reinforced by gelatin. This could be due to the strong intermolecular forces produced between casein and gelatin matrix, and it would facilitate compact structure formed in the films 32 …”

Microbial Transglutaminase as a Tool to Improve the Features of Hydrocolloid-Based Bioplastics

“…Decrease in mechanical properties and decrease in gas permeability [24] Grass pea protein Films more resistant and digested to a less extent under gastrointestinal physiological conditions [25] Coconut protein/guar gum Enhancement of physico-chemical properties, such as mechanical, barrier properties and thermal features [26] Two quinoa varieties/chitosan Enhancement of edible film physical properties [27] Collagen fiber/casein, keratin or SPI Improved structure stability and packaging characters [28] Whey protein/heat ultrasounds…”

“…Bitter vetch proteins/mesoporous silica nanocomposite Decrease in mechanical properties and decrease in gas permeability [24] Grass pea protein Films more resistant and digested to a less extent under gastrointestinal physiological conditions [25] Coconut protein/guar gum Enhancement of physico-chemical properties, such as mechanical, barrier properties and thermal features [26] Two quinoa varieties/chitosan Enhancement of edible film physical properties [27] Collagen fiber/casein, keratin or SPI Improved structure stability and packaging characters [28] Whey protein/heat ultrasounds The properties of films were unaffected except their color [29] Whey protein concentrate/nanocrystalline cellulose Mechanical properties enhancement [30] Whey protein isolate Improved mechanical properties, gas permeability, and morphology properties [31] Quinoa protein/chitosan Enhanced thermal stability and tensile strength. Elongation at break reduction [32] Nigella sativa seed proteins Improved mechanical and barrier properties [33] Proteins from anchovy by-products Improved mechanical, barrier, and surface properties [34] 3.…”